The Effect of Lactobacillus plantarum Addition and Fermentation Periods on Nutritive Value Dwarf Elephant Grass (Pennisetum purpureum cv Mott) Silage

Abstract

This research aimed to examine the effect of different Lactobacillus plantarum addition and fermentation periods on its physical quality, pH, nutritive value ( dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), extract ether (EE)). This research also to find out the best treatments of dwarf elephant grass silage by Lactobacillus plantarum addition with different fermentation periods. Completely Randomized Factorial Design was used in this experiment, with two factor ie. Lactobacillus plantarum inclusion (0, 0.3; 0.6; 0.9 %) and fermentation periods (0, 7, 14, 21 days). Each treatment was replicated three times. Addition 6 % molasses of fresh weight grass was employed in all the treatment. The result indicated that different of Lactobacillus plantarum addition, fermentation periods and their interaction were highly significant effect on pH, OM, CF and EE value (p<0.01). Interaction of two factors also highly significant influence to DM and CP content of dwarf elephant grass silage. Lactobacillus plantarum addition factor has highly significant effect on CP content and fermentation period was a significant effect on CP value of dwarf elephant grass silage. Physical quality of dwarf elephant grass with various Lactobacillus plantarum addition and fermentation periods shown a good quality of silage with fresh and acidic odor, good texture, a little bit browny color, and no fungi. Average pH of silage was around 3.90 – 4.30 after incubation 7 – 21 days. Average of nutritive value dwarf elephant grass silage were 11.55 – 13.15 % DM, 81.13-82.32 % OM, 10.48 – 12.00 % CP, 22.31 – 25.27 % CF and 1.21 – 2.98% EE. It can be concluded that Lactobacillus plantarum addition can faster ensilage fermentation and the best silage was on treatment 0.6 % Lactobacillus plantarum addition and 7 days fermentation periods.